Recipe for Chicken Chilaquiles (Chilaquiles de pollo)
The chilaquiles is a authentic mexican dish that was traditionally eaten at breakfast with eggs, but is now also enjoyed for dinner, but it is prepared differently for that occasion. While this baked version of the dish resembles the enchiladas, it is made with tortilla wedges instead of the usual rolled tortillas... This recipe needs a deboned chicken and one trick is to debone your chicken while still hot, as the fatty skin comes off much easier.
Mexican food recipe for baked chicken chilaquiles
- 12 corn tortillas; one or two days old
- 1 whole chicken, cooked, deboned and cut in pieces
- 1/2 cup (125 ml) liquid chicken broth
- 2 cups (500 ml) green salsa or salsa verde
- 1 bunch of washed and chopped fresh cilantro, to taste
- 1 tablespoon cumin
- 1 teaspoon oregano
- 4 garlic cloves
- 1/2 lb. (250 g) grated mozzarella cheese
- 1 cup grated parmesan
- 3 shallots, sliced very thinly
- some jalapeño chiles
- olive oil
- some sour cream (or better, some Crema) for serving
- salt
Preparation:
1) Cut the tortillas in strips or wedges, spread them on a baking tray and put in the preheated oven at 350˚F and bake for 25 minutes; to make our totopos we can also fry them in hot oil. Keep the oven preheated at 350°F for the whole procedure as we will need it again in the end. Cut and devein the jalapeño chiles. Place the chicken pieces and the chiles in an oven going lasagna pan. Clean and chop the cilantro and clean the garlic
2) In a separate bowl, mix the cilantro, the minced garlic, the oregan, the cumin, half the green salsa. Pour this over the chicken pieces in the lasagna pan. Sprinkle a layer of mozzarella cheese over the sauce, then spread another layer of green salsa with the other half of the green salsa over the cheese. Arrange the tortilla wedges over the last layer of cheese to cover the pan.
3) Pour the chicken broth over everything; grate the rest of your mozzarella cheese and sprinkle it over the tortillas now; also sprinkle the parmesan cheese over making sure all the cheeses cover completely the pan. Bake the pan in the oven for about 20 minutes (still at 350 ˚F) or up until the cheese on top browns to a nice golden color.
4) Serve the chilaquiles in individual plates with sliced shallots sprinkled over the chilaquiles and then some sour cream, along with some refried beans.
